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- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple chunks - 1 bell pepper (red or yellow), sliced - 1 medium red onion, sliced - ½ cup teriyaki sauce (homemade or store-bought) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - ½ teaspoon black pepper - Garnishes: 2 green onions, thinly sliced; sesame seeds - Cooked rice - Quinoa options Using these simple ingredients, you create a dish full of flavor. The chicken thighs bring juiciness, while the pineapple adds a sweet twist. Bell peppers and red onion add color and crunch. This dish is quick, easy, and perfect for busy nights. I love marinating the chicken to enhance the taste. The teriyaki sauce combines perfectly with garlic and ginger. This mix brings out the best in each ingredient. After baking, the chicken gets a nice glaze. The veggies become tender and flavorful. You can serve this on rice or quinoa for a filling meal. The dish is both healthy and tasty. Plus, the bright colors make it appealing. Your family will love it! 1. Preheat your oven to 425°F (220°C). This helps cook the chicken evenly. 2. In a bowl, mix ½ cup of teriyaki sauce, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of grated ginger, and ½ teaspoon of black pepper. This sauce adds great flavor. 3. Place the 4 chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken. Make sure each piece is well-coated. Let it marinate for at least 15 minutes. If you have more time, let it sit for up to 2 hours. 1. Take a large sheet pan. Arrange the marinated chicken thighs in the center. 2. Surround the chicken with 1 sliced bell pepper, 1 medium sliced red onion, and 1 cup of fresh pineapple chunks. This mix makes the dish colorful and tasty. 3. Drizzle any leftover marinade over the vegetables and pineapple. 4. Bake in the preheated oven for 25–30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender. 1. Once cooked, take the sheet pan out of the oven. Let it rest for 5 minutes. This helps keep the chicken juicy. 2. Serve the chicken, pineapple, and veggies over cooked rice or quinoa. Drizzle with the reserved teriyaki sauce. Sprinkle with sliced green onions and sesame seeds for extra flavor and crunch. - Marinate the chicken for at least 15 minutes. - For deeper flavor, marinate up to 2 hours. - Use a zip-top bag for easy coating. - Make sure to coat each piece well. Marination is key for flavor. The longer you marinate, the better the taste. You can mix the teriyaki sauce with garlic and ginger before adding it to the chicken. This adds layers of flavor. - Arrange chicken evenly on the sheet pan. - Place vegetables around the chicken for even cooking. - Bake at 425°F for 25-30 minutes. - Check chicken for 165°F internal temperature. Even cooking is important. If chicken pieces are too close, they may steam instead of bake. Use a meat thermometer to ensure doneness. Adjust cooking time if your chicken thighs are larger. - Garnish with green onions and sesame seeds. - Serve over a bed of rice or quinoa. - Arrange chicken, pineapple, and veggies neatly. - Drizzle with reserved teriyaki sauce before serving. A great presentation can make the meal more inviting. Use a colorful plate to showcase the vibrant vegetables. This adds visual appeal to your dish. People eat with their eyes first! {{image_2}} You can swap chicken thighs for other proteins. Tofu works great for a vegan twist. Chicken breast is another option if you prefer leaner meat. You can also change up the vegetables. Use seasonal veggies like zucchini or asparagus. This keeps the dish fresh and fun. You can choose between homemade and store-bought teriyaki sauce. Making your own gives you more control over flavor. Store-bought is quick and easy for busy nights. Want some heat? Add chili flakes or sriracha for a spicy kick. You can even mix in a bit of honey for sweetness. While I love the sheet pan method, you can also grill or use the stovetop. Grilling adds a nice char to the chicken. If you prefer slow cooking, this dish works well too. Just let everything simmer until the chicken is tender and full of flavor. To store leftovers, place the chicken and veggies in an airtight container. Make sure to cool them down first. This way, they stay fresh for up to three days. For reheating, use a microwave or oven. Heat until warm, about two to three minutes in the microwave. If using the oven, set it to 350°F (175°C) and heat for 10-15 minutes. You can freeze cooked Pineapple Teriyaki Chicken. Just let it cool completely. Then, place it in a freezer-safe bag and remove all the air. It can last up to three months in the freezer. For thawing, move it to the fridge overnight. You can also use the microwave to defrost it on a low setting. In the fridge, Pineapple Teriyaki Chicken lasts about three days. In the freezer, it keeps well for about three months. Eating it within these times ensures the best taste and safety. Can I use frozen chicken? Yes, you can use frozen chicken. Just remember to thaw it first. Thawed chicken cooks evenly and absorbs the marinade better. If using frozen chicken, marinate it overnight for the best flavor. Is there a gluten-free teriyaki sauce option? Yes, many brands offer gluten-free teriyaki sauce. Look for sauces made with tamari instead of soy sauce. You can also make your own with gluten-free ingredients. What temperature should chicken be cooked to? The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. This ensures the chicken is safe to eat and juicy. How can I make this dish spicier? Add red pepper flakes or a splash of hot sauce to the marinade. You can also use spicy teriyaki sauce if you like more heat. Adjust the amount to fit your taste. What goes well with Pineapple Teriyaki Chicken? Serve this dish with cooked rice or quinoa. Steamed broccoli or snap peas also pair nicely. They add color and nutrition to your meal. Can I serve this dish cold? Yes, you can serve Pineapple Teriyaki Chicken cold. It makes a tasty salad topping or a cold meal option. Store any leftovers in the fridge for up to three days. This blog post shared how to make delicious Pineapple Teriyaki Chicken. You learned about the key ingredients and how to prepare them. I provided tips on marinating and cooking for the best flavor. You also saw fun variations to explore and easy storage methods. Pineapple Teriyaki Chicken is simple, healthy, and full of taste. I hope you try these ideas and enjoy your meal. Cooking can be fun and you can impress anyone with this dish!

Pineapple Teriyaki Chicken Sheet Pan

Discover the deliciousness of Pineapple Teriyaki Chicken Sheet Pan, a perfect balance of sweet and savory! This easy recipe features tender chicken thighs, fresh pineapple, vibrant peppers, and aromatic seasonings, all baked to perfection on a single sheet pan. It's a quick weeknight meal that's full of flavor and sure to impress. Click through for full instructions and bring this tropical twist to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks

1 bell pepper (red or yellow), sliced

1 medium red onion, sliced

½ cup teriyaki sauce (homemade or store-bought)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon grated fresh ginger

½ teaspoon black pepper

2 green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a bowl, mix the teriyaki sauce, olive oil, minced garlic, grated ginger, and black pepper. Reserve a couple of tablespoons of this mixture for serving.

      Place the chicken thighs in a large bowl or zip-top bag. Pour the teriyaki marinade over the chicken, ensuring each piece is well-coated. Let it marinate for at least 15 minutes (or up to 2 hours if time allows).

        On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with the sliced bell pepper, red onion, and fresh pineapple chunks.

          Drizzle any remaining marinade over the vegetables and pineapple.

            Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

              Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes.

                Serve the chicken, pineapple, and vegetables over a bed of cooked rice or quinoa. Drizzle with the reserved teriyaki sauce and sprinkle with green onions and sesame seeds.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4